I made this today, with good reviews from everyone who tried it. When I made it, I used multigrain bread instead of white, roughly chopped the eggs instead of grating them, and used Masterfoods Italian Herbs instead of the salad seasoning.Egg Salad Sandwiches (via www.myrecipes.com, originally published in Southern Living)

*Freezing bread slices 10 to 15 minutes or until firm makes it easier to cut the sandwiches into small pieces.

Yield:

Makes about 44 finger sandwiches

Ingredients:

5 large hard-cooked eggs, grated

2 tablespoons finely chopped celery

2 tablespoons sweet pickle relish

2 tablespoons mayonnaise

1 tablespoon sour cream

1 tablespoon grated onion

3/4 teaspoon dried salad seasoning

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon ground black pepper

22 thin white sandwich bread slices

Preparation

Combine first 11 ingredients in a bowl until blended. Cover and chill 3 hours.